| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cyberealm, Desserts |
4 |
Servings |
INGREDIENTS
| 3 1/2 |
oz |
Sugar |
| 4 |
tb |
Milk |
| 9 |
oz |
Apricots |
| 1 |
|
Egg |
| 2 |
|
Eggyolks |
| 15 |
oz |
Whipping Cream |
| 4 |
|
Teabags |
| 8 |
tb |
Apricot Brandy |
INSTRUCTIONS
1. Let the sugar caramelisize in a pot, take of the heat and stir in
the milk. 2. Put pot back on heat and cook untill the caramelsugar is
completly
dissolved. Let cool a little. 3. Wash and half the apricots and remove
the pits. 4. Puree with a handmixer. 5. Beat egg and eggyolks untill foamy,
add the caramel mass slowly
and then beat it in a hot water bath until it is creamy. 6. Put into a
bowl with icewater and fold in the apricot puree and let
it cool while stirring. 7. Beat the whip cream until stiff and fold into
the puree. 8. Freeze at least 6 hours. 9. Pour 1/2 Liter boiling water over
teabags and let it steep for 10
minutes. Let it cool. 10.In wide glasses put 2 tablespoons of Apricot
brandy, tea and each 1
scoop of apricot ice.Serve cold.
From "Freizeit Revue"
Translated by Brigitte Sealing, Cyberealm BBS Watertown NY
315-786-1120.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Famous last words: I did it my way”